Term for the addition of sulphur to the must in order to either interrupt or prevent an already started fermentation. The must treated in this way can now be used, for example, as a sweet reserve, in which case the must must must be desulphurised again before being added to the wine due to the limits of sulphurous acid. In France, stopping by means of alcohol is known as mutage.
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Roman Horvath MW
Domäne Wachau (Wachau)